The only problem I have with these "the-perfect-way-to-do-something" tips is this - they'll be going along just fine with solid technique and then in the middle somewhere I invariably see a step that is absolutely unnecessary to get a quality product. I watched Edge doing this on the tube the other day. I think I get a better product.

I, for one, think brining is a little too trendy and grotesquely overrated.

ChefCarey wrote:The only problem I have with these "the-perfect-way-to-do-something" tips is this - they'll be going along just fine with solid technique and then in the middle somewhere I invariably see a step that is absolutely unnecessary to get a quality product. I watched Edge doing this on the tube the other day. I think I get a better product.

I, for one, think brining is a little too trendy and grotesquely overrated.

Edge? Who be dat? The only Edge I know is U2's guitarist.

Howard: I love the idea of brining to get a saturated salt flavor throughout the chicken, but doesn't the chicken end up too wet to fry well?

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Howard: I love the idea of brining to get a saturated salt flavor throughout the chicken, but doesn't the chicken end up too wet to fry well?

I dunno, Jenise, at this point I can only read about this stuff, I don't do much deep frying. But the write up talks about draining after brining then marinating in buttermilk and hot sauce before creating the crust, so I'm guessing that if the crust sticks, it'll probably fry.

John T. Edge can describe it. In fact, in 2004, he wrote the book about it.

"Fried Chicken: An American Story" details his cross-country ramble in search of the perfect poultry. Edge, director of the Southern Foodways Alliance at the University of Mississippi, found that fried chicken is universal, but good fried chicken is a peerless treasure.

from the above article that I read in the Chicago Tribune .
That's all I know